Blog topic
Plant-based products and Sri Lankan ingredients
Vegan and plant-based formats, Ceylon spices and herbs: what the raw material can carry, and what it takes to turn it into a shelf-ready product.
14 articles on plant-based and ingredients, newest first.
Co-development at our factory-
Vegan & Plant-BasedPea vs soy protein for a Sri Lankan plant-based patty spec
Soy protein isolate scores DIAAS 98 against 73 for pea, at roughly half the price per tonne. Which base a Sri Lankan plant-based patty should specify first.
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Vegan & Plant-BasedVegan Cashew Cheese Contract Manufacturing in Sri Lanka
A first commercial vegan cashew cheese run at Silk Foods Ceylon is 1,500 jars, a half-day fill behind a five-day fermentation and release-testing batch.
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Spices & HerbsHerbal Tea Shelf Life in Sri Lanka: Moisture Barrier Specs
Colombo averaged 86.7% relative humidity at night in 2024. What that means for the shelf life on a private-label herbal tea sachet, and the barrier spec.
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Spices & HerbsSpecifying Coriander, Cumin and Fennel for a Curry Powder Spec
Coriander, cumin and fennel specs for an export-ready private-label curry powder: ESA minima, SLS 134, and the 10 microgram aflatoxin ceiling on the blend.
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Vegan & Plant-BasedContract Manufacturing Frozen Vegan Sausage and Mince in Sri Lanka
Frozen vegan sausage and pre-minced plant-protein mix in Sri Lanka: MOQ from 5,000 units, BRCGS and FSSC 22000 V6 audited, in a USD 16.4B 2025 frozen market.
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Vegan & Plant-BasedContract Manufacturing a Vegan Burger Patty With Local Sourcing
Silk Foods Ceylon runs a 15,000-patty-per-day vegan burger line in Matale, sourcing legumes and jackfruit from nearby growers. See the MOQ, spec, and lead time.
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Vegan & Plant-BasedFrozen Plant-Based Seitan SKU R&D: Formulation and Cold Chain
Silk Foods Ceylon runs frozen seitan R&D on a BRCGS- and FSSC 22000 V6-audited Matale line: five formulation rounds to blast-freeze dispatch. Brief a project.
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Vegan & Plant-BasedContract manufacturing vegan plant milk: oat, soy, and rice on one glass-bottle line
Running oat, soy, and rice plant milks on one glass-bottle retort line in Sri Lanka: first-run MOQ 1,250 bottles per variant, changeover order, and SLSI timing.
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Vegan & Plant-BasedVegan cheese spread R&D: the colloid mill and iteration count
A vegan cheese spread's smoothness is set by the colloid mill at a 1 to 5 micron gap. Here is the Sri Lankan R&D spec and how many sample iterations to plan.
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Vegan & Plant-BasedPlant-based milk R&D in Sri Lanka: spray-dry powder vs UHT liquid
About 72% of Sri Lankan adults are lactose-deficient, so plant-milk demand is real. Spray-dry powder or UHT-retort liquid? The R&D format decision tree.
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Vegan & Plant-BasedFrozen Vegan Nugget Contract Manufacturing in Sri Lanka
Frozen formats hold about 64% of the USD 10.8bn plant-based meat market. Inside frozen vegan nugget contract manufacturing in Sri Lanka: the 30,000-unit line.
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Vegan & Plant-BasedVegan Kombucha Contract Manufacturing in Sri Lanka: Glass Line
Vegan kombucha contract manufacturing in Sri Lanka: bottling a fermented tea on a 200 ml glass line at up to 2,500 bottles a day, under one BRCGS audit.
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Vegan & Plant-BasedVegan cheese spread R&D in Sri Lanka: the retort iteration cycle
A retort-ready vegan cheese spread needs two to four R&D sample iterations before it holds under heat. Here is how the Sri Lankan formulation cycle runs.
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Vegan & Plant-BasedContract manufacturing for plant-based patties: the 5,000 to 10,000-unit first run
What a first plant-based burger patty run costs in units, line capacity, lead time and cold chain at a BRCGS and FSSC 22000-audited Sri Lankan manufacturer.
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